Tutti a tavola a mangiare!

The alimentari, or small Italian food store, is a treasure trove of continental delicacies to inspire and delight. We hit the shops, exploring row after row of specialty Italian goods, as the starting point for these delightful trattoria dishes.

- JESSICA BROOK

Calabrian chilli and lamb stracci pasta

SERVES 4-6 // PREP 15 MINS // COOK 3 HRS 30 MINS

Calabrian jarred chilli, a popular pantry staple, adds depth and kick to this ragù.

1 tbsp extra-virgin olive oil

4 French-trimmed lamb shanks (about 1.6kg)

1 fennel bulb, thinly sliced

1 brown onion, thinly sliced

6 garlic cloves, thinly sliced

80 gm (¼ cup) Calabrian chilli, plus extra to serve

250 ml (1 cup) chicken stock

2 400 gm can San Marzano whole tomatoes (we use Mutti)

55 gm (¼ cup firmly packed) brown sugar

3 bay leaves

3 strips lemon rind

400 gm fresh pasta sheets, torn

PARMESAN PANGRATTATO

60 ml (¼ cup) extra-virgin olive oil

80 gm Panko breadcrumbs

50 gm finely grated parmesan

2 tbsp finely chopped rosemary

1 Preheat oven to 180°C. Heat oil in a large frying pan over medium-high heat. Season shanks. Cook in batches, turning occasionally, until browned (4-5 minutes).

2 Transfer shanks to a large casserole with fennel, onion, garlic, chilli, stock, tomato, sugar, bay leaf and lemon rind. Cover with a lid and braise in oven until meat is just falling off the bone (3 hours).

3 Meanwhile, for parmesan pangrattato, heat oil in a frying pan over medium heat. Add crumbs and cook, stirring, until golden (4-5 minutes). Add parmesan and stir until golden and crisp (1 minute), then add rosemary; remove from heat. Set aside.